Tags

, , , , ,

B bought these adorable little pots at the grocery store the other day.  It was a horrible experience for him.  As soon as he lay them on the counter to pay, the girl checking him out started ohhing and ahhing over them.  B hates public attention, but what does this girl do?   Well, she turns and calls across the isle to her checkout friend, “So and so, come look at these adorable pots this man is buying!”  I wasn’t there, but I can just see my husband simultaneously broadening his shoulders and avoiding all eye contact with anybody.

Cute pots with shirred eggs and bacon and rosemary potatoes.

Pretty soon, there were three checkout girls admiring B’s pots.  Right then, B vowed to never do anything nice for me again (jk).  He bought the pots because he thought I would think they were adorable (update: B does not walk around grocery stores thinking things are “adorable.” He just thought I would like them) and want to use them on the blog, which of course is true.  He didn’t want the women to ohh and ahh anymore, so he didn’t tell the women he bought them for his wife.  Instead, he said that he was going to make individual deserts in them, which is funny because B doesn’t make deserts.  Well, I really wanted some photos with the pots, so B made shirred eggs again; however, he also made bacon and rosemary potatoes.  I don’t know if the popularity of all things bacon has started to turn people off from bacon, but I would recommend these potatoes even if you might be tired of hearing about bacon (’cause people may tire of hearing about bacon but not eating it, right?).

Ingredients

  • 1 1/2 pounds yellow (Yukon) potatoes peeled and chopped
  • 1/4 cup olive oil
  • 2 teaspoons chopped rosemary
  • 1 teaspoon minced garlic
  • 3 pieces of bacon
  • salt and pepper to taste

Preparation

  1. Boil potatoes in pot of salted water.  Simmer until tender.  Drain.
  2. While potatoes are boiling, cook 3 pieces of bacon until crispy.  Drain on paper towels.  Crumble bacon.  Mixed in when he added rosemary.  *Note: Bacon grease was not used to keep it lower in fat.
  3. After bacon is cooked and potatoes are boiled, heat oil in skillet over medium heat for three or four minutes. Add potatoes and cook, occasionally stirring, until brown, about 10 to 15 minutes.  Add rosemary, garlic, and bacon and cook for about 7 more minutes while stirring.

Shirred Eggs with Hawaiian salt and ground pepper and bacon and rosemary potatoes.

Advertisements